Amuse-Bouche
Chef’s Special
First Course
Tea Leaves Cured Salmon
– Chamomile house cured salmon julienne endive & bayberries vinaigrette
or
Crab Salad
– Layer of Alaskan Crab Salad with avocado, sliced beef tomato & aged balsamic reduction with fresh basil oil
Fennel Trout Roe Salad
– Marinated fennel salad with trout roe, pickled beetroot, orange segment & dill pesto
Second Course
Crab Dashi Consommé
– Baby octopus, crab & summer vegetables
or
Little Neck Clam Broth
– Little neck clams in basil stock with garlic polenta chips
Third Course
Escargot on Toast
– Sautee herb garlic Escargot & confit tomato on toast
or
Black Seafood Ravioli
– Squid ink seafood, ravioli, oyster emulsion & bottarga flask
or
Hokkaido Scallop
– Pan seared scallop, buttered crushed edamame, pickled green daikon, ikura, citrus natural jus
Main Course
Japanese Golden Threadfin Bream
– Pan fried threadfin, miso potato, lady fingers & yuzu mirin glaze
or
Atlantic Cod
– Slow cooked Atlantic cod with spring vegetables, salsify chips & chorizo hollandaise
Dessert
Mocha Crème Brulee, Chocolate soil, berries, & coffee cream